A Recipe for Sesame Noodles with Broccoli and an Organized Refrigerator

I was so excited when my friend and fellow dietitian, Janet Helm, announced the release of her new book, The Food Lover’s Healthy Habits Cookbook: Great Food & Expert Advice That Will Change Your Life Forever, written with the editors of Cooking Light magazine. When my copy arrived in the mail, I tore through it and stuck sticky notes everywhere. A recipe for Sesame Noodles with Broccoli made with whole-wheat spaghetti and lots of veggies caught my eye, so last weekend I decided to make it.  Here’s what followed …

The recipe called for dark sesame oil, lower-sodium soy sauce, rice vinegar, and a few other Asian ingredients. I knew I had most of them in my fridge, but when I started looking, Pandora’s Box blew wide open. Turns out my fridge was a disorganized disaster. (Clearly, I’d been living in denial for quite some time.) The more I looked and the more bottles and jars I pulled out, the more I realized my fridge was in desperate need of a spring clean up!

Hours later, the fridge was clean, my condiments were assigned to various shelves, and I was ready to get cooking.

Getting organized is a great feeling. I should do it more often!

Sesame Noodles with Broccoli

Makes 4 Servings (it made 6 servings at my house)

The Healthy Habits Cookbook outlines 12 new, life changing habits — Go For Whole Grains,  Eat More Fish, Go Meatless, Veggie Up — and it features recipes from Cooking Light magazine. How can you go wrong?!

Sauce:

  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1½ tablespoons dark sesame oil
  • 2 teaspoons honey
  • 1/2 teaspoon salt (I used kosher salt)
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek) *I did not have this ingredient so I added a pinch of chili powder
  • 2 garlic cloves, minced

Noodles:

  • 8 ounces uncooked whole wheat spaghetti
  • 5 cups broccoli florets
  • 2 cups matchstick-cut carrots
  • 3/4 cup thinly sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons sesame seeds, toasted
  • 1/4 teaspoon salt (I used kosher salt)

1. To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.

2. To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat. Add the broccoli to the pasta pot, and cook 1 minute. Add the carrots to pan; cook 1 minute. Drain; place in a large bowl. Sprinkle with onions and remaining ingredients. Drizzle with sauce; toss well. Serve immediately.

Nutrition Information per Serving (2 cups): 400 calories, 13.7g fat (2g saturated), 800mg sodium (will be lower if you use kosher salt), 62g carbohydrate, 13.5g fiber, 15g protein

Print Recipe

Janet will be a guest on our Cooking with the Moms radio podcast in a few weeks. We’ll also be sharing a falafel recipe from the book and giving away a copy, so stay tuned.

4 Responses to “A Recipe for Sesame Noodles with Broccoli and an Organized Refrigerator”

  1. Amy | Amy's Cooking Adventures on January 14th, 2013

    Oohhh…those noodles look absolutely fantastic! And I bet it feels good to have the fridge organized!

  2. Liz on January 17th, 2013

    It felt great to get organized. My freezer is next!

  3. love cooking on January 27th, 2013

    This looks delicious and healthy. I am thinking to use egg noodles or lamian (Chinese noodle) for this. Maybe add a little bit of mustard. :)

  4. Liz on January 27th, 2013

    Sounds good to us. We’re all about tweaking recipes to accommodate personal taste!

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